There is nothing quite like soft, buttery yeast dinner rolls. Homemade dinner rolls are easy to make and require just a few ingredients and time. Everyone should have a great dinner roll recipe in their repertoire. This dinner roll recipe is one that I have been using for years and is always the perfect treat to accompany any meal. Make extra, because it hard to resist eating just one.

Every year at Thanksgiving I make these rolls, there is something special about making fresh homemade dinner rolls for the Holidays. I love baking breads and sweets of all kinds, but the humble dinner roll is one of my favorite recipes to bake.

I love making dinner rolls for meals with sauces or gravies like, Beef Stroganoff and this Chicken in a White Wine Cream Sauce recipe. These dinner rolls are perfect for sopping up delicious sauces and gravies. Rolls are also great for making your favorite sliders or sandwiches.

Making Dinner Rolls

Using a stand mixer with a dough hook attachment is my preferred method of kneading the dough for dinner rolls. Especially for this large batch dinner roll recipe. This makes the kneading process easier. The dough hook does all of the work. Kneading the dough by hand can be achieved, it will just take a little elbow grease and time.

• In the bowl of a mixer with the dough hook attachment add the warm water mixture. Add in the yeast. Leave to bloom the yeast for 5 minutes.
• Add in the sugar and salt. Mix until well combined.
• Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point. Add flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
• Knead for 10 minutes or until the dough becomes smooth and slightly tacky.
• Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
• Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 2.2 ounces portions.
• Using a cupped hand, roll the dough balls into round rolls.
• Place on 2 parchment lined sheet trays or 2 9×13 baking dishes.
• Cover with a towel and allow to proof for 30 minutes or until puffy.
• Brush with eggwash and bake in a 350 ° F for 20-25 minutes.

Making Dinner Rolls in Advance

Dinner rolls can be made a day in advance if needed for and early lunch or dinner. They go stale pretty quickly so I wouldn’t recommend making them any sooner than one day before you serve them unless you plan on freezing them.

They are extremely freezer friendly. You can pre-portion the rolls and freeze them unbaked or they can be frozen after baked. Having rolls in the freezer is a great way to have a nice bread component already made for meals when needed.

To freeze unbaked dinner rolls, place the portioned and shaped rolls on a parchment line sheet tray, making sure they do not touch. Freeze for several hours then place in a freezer bag or airtight container with parchment in-between the layers.

To bake the rolls, remove from the freezer bag or container and place on a parchment lined sheet tray or lined 9×13 baking dish. Cover and allow to thaw completely. Once thawed, proof until doubled. Continue on with the recipe.

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Dinner Rolls

Homemade Dinner Rolls are so much easier to make than you might think.  This easy-to-follow recipe produces delicious, soft and buttery dinner rolls every time.

Author: Sky Pilgreen Cooking Method: Baking, Melting Courses: Dinner Recipe Keys: D dinner rolls

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Prep Time 1 hr Cook Time 25 mins Total Time 1 hr 25 mins Difficulty: Intermediate Cooking Temp: 350  °F Servings: 24

Ingredients

Servings

• 1 Cup water
• 1 ¹⁄₂ cup milk
• 4 tbsp butter
• 2 ¹⁄₂ tbsp active dry yeast
• 1 ¹⁄₂ tbsp sugar
• 1 Tablespoon salt
• 6-7 cup all-purpose flour
• 1 Large egg
• 1 Tablespoon water

Instructions

1. In a medium saucepan over medium heat combine the water, milk and butter.  Heat just until the butter has melted.  Set aside until cooled to around 100° F or until just warm to the touch.

2. In the bowl of a mixer with the dough hook attachment pour in the warm water mixture.  Add in the yeast. Leave to bloom the yeast for 5 minutes.

3. Add in the sugar and salt. Mix until well combined.

4. Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point. Add flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.

5. Knead for 10 minutes or until the dough becomes smooth and slightly tacky.

6. Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.

7. Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 2.2 ounces portions.

8. Using a cupped hand, roll the dough balls into round rolls.  Do not use any flour when shaping the rolls.  Flour will prevent the dough from building tension while rolling to shape it.

9. Place on 2 parchment lined sheet trays or 2 9x13 baking dishes.  Cover with a towel and allow to proof for 30 minutes or until puffy.

10. While the rolls are proofing, preheat an oven to 350° F.  Mix together 1 egg and 1 tablespoon of water to make and eggwash.

11. Gently brush the rolls with eggwash and bake in a 350° F for 20-25 minutes.  Enjoy!